Apple Pie with Creme Fraiche and Black Pepper Recipe

Here is the recipe for the second dessert we will be serving for Thanksgiving. Although not really a traditional pie for the Thanksgiving table, ever since I introduced this more than twelve years ago, Apple Pie with Crème Fraîche and Black Pepper has become a tradition. I found that making this pie a few days before the "Big Event", enhances the flavors (not to mention cuts-down on the last minute preparations).

This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...


What you will need...

• Pie Crusts... 2


• Granny Smith Apples... 2 ½ lbs.


• Sugar... about _3/4 cup plus 1tsp.


• Fresh Lime Juice... 2 Tbsp


• Salt... Pinch


• Black Pepper... ¼ tsp. (freshly ground, if possible)


• Flour... 4 Tbsp


• Calvados or Brandy... ¼ Cup


• Crème Fraîche... ½ cup click here for recipe


• Milk... about 1 Tbsp

Apple Pie with Crème Fraîche and Black Pepper

What you will need:

Pie Crusts...2
Granny Smith Apples...2 _1/2 lbs.
Sugar...about _3/4 cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper..._1/4 tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy..._1/4 Cup
Crème Fraîche..._1/2 cup click here for recipe
Milk...about 1 Tbsp

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into _1/4 inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add _3/4 cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made 9-10 years ago. After that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Next time... Spinach and Artichoke Casserole